Sage Chicken, Salad and Balsalmic Vinegarette

Adult life is all about balancing priorities. With my career taking the majority of my time and energy, it’s a challenge to decide what deserves whatever time/energy/patience/care I have left to give.

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Fitness and nutrition are high on my list. And I am just starting to realize they always need to be for the rest of my life.

After a good workout session at the gym, I made another chicken and salad combo that I love.

In this salad, I put iceberg lettuce, carrots, tomatoes, onions and feta cheese. But not just any feta cheese will do for this lady. I’m talking about delicious, full fat Turkish feta.

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I managed to find some at a middle eastern grocery store in the valley. Totally worth the drive!

I’ve been looking for the perfect balsalmic vinegarette recipe and I think I found it on allrecipes.com.

I adjusted the amounts from the original recipe but this is still enough for 4 people or 2 different meals. Make sure to refrigerate if you plan to serve the next day!

Balsalmic Vinegarette

Ingredients
1/3 cup olive oil
1/8 cup balsalmic vinegar
1 tsp honey
1 tsp Dijon mustard
1/4 shallot, minced
Garlic salt and pepper

Directions

1. Whisk all ingredients in a bowl. Drizzle over salad when ready to eat.

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I also pan seared some sage chicken. All you need is some sage, a little basil, salt and pepper. Sprinkle the spices on each side of the chicken, pressing it gently with the knife to keep it from falling off the chicken. Heat canola oil on a pan and cook. Easy!

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